Toasted Pine Kernel Sauce for Roast Wild Boar or Pork

Name: Toasted Pine Kernel Sauce for Roast Wild Boar or Pork
Cuisine: Italy
Ingredients: 1 tsp dried mint or 2 tsp fresh mint; 2 tbsp white wine vinegar; 1 level tsp celery seed; 60 ml white wine; 2 tbsp olive oil; a good pinch of saffron strands; 1 tbsp fish sauce; generous freshly ground black pepper; ½ tsp dried thyme; ½ tsp dried or fresh savory (or 1 tsp thyme if no savory); 1 tbsp honey; 1 heaped tsp cumin seeds; 100 g pine kernels

Apicius 8.1.4

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

A stunning mixture, reminiscent of a satay sauce, with a wonderful toasted pine nut flavour and intense combination of spices that is typical of many of the Roman dipping sauces. Use it as a dip for roasted pork or (if you can get it) wild boar.

Ingredients

100 g pine kernels
1 heaped tsp cumin seeds
1 level tsp

Europe
Italy
Rome
Sauce
Christmas
Gluten-free
Mediterranean

Method

Place the pine kernels in a dry frying-pan and put on a medium heat. Toss and shake the pan regularly until they are an even light brown. Do not burn them as they will taste bitter. Reserve and cool. In the same pan put the cumin and celery seed and roast them until they give off their flavour. Grind in a mortar or coffee grinder with plenty of pepper. Put the herbs, saffron and the pine kernel